Hazel & Dewey
Recipes for Making and Cooking with Fermented Foods
Although fermentation has an ancient history, fermented foods are currently experiencing a renaissance: kombucha, kefir, sauerkraut, and other potent fermentables appeal not only for their health benefits, but also because they are fun, adventurous DIY projects for home cooks of every level. Mastering Fermentation is a beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring more than seventy recipes that allow you to progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast starters, fermenting meats, and curing fish. Offering an accessible, recipe-driven approach, Mastering Fermentation will inspire and equip you to facilitate the transformative, fascinating process of fermentation, with delicious results.
Favorite Recipes: Pineapple Vinegar, Soured Cornbread, Saffron Yogurt Sauce, Kombucha, Grilled Lamb Stuffed with Apricot-Date Chutney
Chapters: 1) Fermentation Basics 2) Equipment, Ingredients, and Troubleshooting 3) Fruits and Vegetables 4) Legumes, Nuts, Seeds, and Aromatics 5) Dairy 6) Grains, Breads, and Flatbreads 7) Cured Meats and Fish 8) Beverages 9) Cooking with Fermented Foods
Author: Mary Karlin is currently a visiting chef-instructor at the award-winning Ramekins Culinary School. She is also a guest instructor at The Fork at Point Reyes Farmstead Cheese and the Cheese School of San Fransisco. She is the author of two previous cookbooks.
Details: 9.25" x 8.75" / Hardcover / 250 pages / 10 Speed Press / Random House